Japanese · Dinner
Hot Pot Udon with Egg (High-Protein)
Chicken thigh and udon noodles simmered in a soy-dashi hot pot broth with poached eggs, tofu, bok choy, and shiitake mushrooms. High in protein from chicken, eggs, and tofu, this Japanese bowl balances savoury soy and dashi with mirin's subtle sweetness.
$5
15 minsPrep
20 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
612Calories
58.3gProtein
22.1gFat
48.6gCarbs
9.8gSugar
5.4gFiber
2380mgSodium
536mgChol
5.9gSat Fat
980mgPotassium
210mgCalcium
4.8mgIron
1.9mcgVitamin B12
18mgVitamin C
gluten-free-adaptable
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Cut chicken thigh into bite-size pieces. Cube tofu, halve bok choy lengthwise, slice shiitake and scallion on a cutting board.
2
Simmer
Combine dashi, soy sauce, mirin, and sugar in a pot over medium heat. Bring to a gentle simmer for 3 minutes until sugar dissolves and broth smells savoury.
3
Simmer
Add chicken thigh pieces and cook over medium heat for 6–7 minutes until opaque throughout. Stir in shiitake and bok choy, then simmer for 3 minutes over medium-low heat until bok choy stems turn translucent.
4
Simmer
Add udon noodles and tofu, gently pushing noodles under broth over medium heat for 2 minutes until heated through. Crack eggs into two clear spaces and poach over low heat for 3–4 minutes until whites set but yolks jiggle.
5
Plate
Ladle noodles, broth, chicken, vegetables, and poached eggs into a deep bowl. Drizzle with sesame oil and scatter sliced scallion over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g boneless chicken thigh
- 14 oz400g fresh pre-cooked udon noodles
- 3 cups720ml dashi
- 4 tbsp4 tbsp soy sauce
- 2 tbsp2 tbsp mirin
- 2 tsp2 tsp sugar
- 44 large eggs
- 5 oz140g soft tofu
- 22 small bok choy
- 44 shiitake mushrooms
- 22 scallion
- 2 tsp2 tsp sesame oil
